This is one of those recipes that I have been wanting to try and strike out from my bookmarks for a long time.Ever since Sharmi told me that this was a hit at home, I have been saving the pack of custard powder just for this recipe!

One of the joys of having a blogging buddy in the neighborhood is sharing a recipe and discussing it.And then there are the perks of going shopping together hunting for props and eating out and dropping by to see what is cooking!!

And this is exactly what Sharmi and myself have been doing and during one of our chats, she told me about this ice cream and I finally made it during the summer holidays.

I have been saving this post for Blogging Marathon #53, Week 1 with the theme- Ice cream all the way.

Take 1/4 cup milk and add custard powder. Whisk well and keep aside. Be sure that there are no lumps in the mixture.

Heat the remaining milk and add sugar and bring to boil. Add the custard powder mixture and simmer. Keep stirring so that there are no lumps.The mixture will thicken and coat the ladle. Switch off and add liquid glucose.

Mix well. Transfer into another dish to cool.When the mixture is luke warm,add chocolate chips and mix gently. Transfer this into a freezer proof box, cover and freeze till set. When ready to serve,remove from freezer, let it sit for a few minutes and scoop out when the ice cream softens a bit.

Serve garnished with chocolate vermicelli

Note:

I used boiled milk with the cream . If using low fat milk/without cream, add 2 tablespoons of fresh cream while adding liquid glucose.

If you don not have liquid glucose, blend the ice cream a couple of times after its frozen to get the right texture. Liquid glucose helps in getting the creamy texture without churning often.

Use any flavored custard powder. I used vanilla flavor.

Adding choco chips is optional. You can also add tutti frutti or make a plain custard ice cream.